Iced Parkin Squares

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Leave these delicious Parkin Squares to develop their sticky ginger flavour for 3-5 days before serving.

12 slices

Easy 20 Minutes

Ingredients

Ingredients

For the recipe  Iced Parkin Squares

For the Cakes:

225 g Plain Flour (8 oz)
2 Dr. Oetker Baking Powder Sachets x 2 (2 tsp)
10 g Ground Ginger (2 tsp)
225 g Oats (8 oz)
75 g Crystalised Ginger (3 oz)
100 g Unsalted butter (4 oz)
100 g Treacle (4 oz)
100 ml Golden Syrup (4 oz)
100 g Light Brown Sugar (4 oz)
175 ml Milk (6 fl.oz)

For the Decoration:

150 g Icing Sugar (5 oz)
20 ml Water (3-4 tsp)
Crystalised Ginger

preparation

Preparation

Iced Parkin Squares

Step 1: Preheat the oven to 170°C/Gas Mark 3. Grease and line a deep 20cm (8inch) square cake tin. Sieve the flour, Baking Powder and ground ginger into a bowl, and stir in the oats and ginger pieces.

Step 2: Place the butter, treacle, golden syrup and sugar in a saucepan and heat gently until melted. Cool for 10 minutes before stirring into the dry ingredients along with the milk to form a thick batter.

Step 3: Pour into the prepared tin and bake in the oven for about 50 minutes until slightly risen and firm to the touch. Cool for 15 minutes before turning on to a wire rack to cool. Wrap well and store for at least 3-5 days to allow the parkin to soften and moisten, before cutting into 12 pieces.

Step 4: To decorate, sieve the icing sugar into a bowl. Stir in sufficient water to make a smooth, soft icing. Drizzle the icing over each piece of parkin and sprinkle a few ginger pieces on top. Allow to set for a few minutes before serving.

1 serving = 108g

Nutritional Information for the recipe Iced Parkin Squares

Per Serving Per 100 g / ml
Energy 1595 kJ
381 kcal
1424 kJ
340 kcal
Fat 8.99 g 8.02 g
Carbohydrate 68.60 g 61.25 g
Protein 4.60 g 4.10 g

preparation

Preparation

Iced Parkin Squares

Step 1: Preheat the oven to 170°C/Gas Mark 3. Grease and line a deep 20cm (8inch) square cake tin. Sieve the flour, Baking Powder and ground ginger into a bowl, and stir in the oats and ginger pieces.

Step 2: Place the butter, treacle, golden syrup and sugar in a saucepan and heat gently until melted. Cool for 10 minutes before stirring into the dry ingredients along with the milk to form a thick batter.

Step 3: Pour into the prepared tin and bake in the oven for about 50 minutes until slightly risen and firm to the touch. Cool for 15 minutes before turning on to a wire rack to cool. Wrap well and store for at least 3-5 days to allow the parkin to soften and moisten, before cutting into 12 pieces.

Step 4: To decorate, sieve the icing sugar into a bowl. Stir in sufficient water to make a smooth, soft icing. Drizzle the icing over each piece of parkin and sprinkle a few ginger pieces on top. Allow to set for a few minutes before serving.

1 serving = 108g

Nutritional Information for the recipe Iced Parkin Squares

Per Serving Per 100 g / ml
Energy 1595 kJ
381 kcal
1424 kJ
340 kcal
Fat 8.99 g 8.02 g
Carbohydrate 68.60 g 61.25 g
Protein 4.60 g 4.10 g
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